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Chili Colorado

Yeah, I did it again! Another soup Max will eat! He loves Lima beans, he loves chili, and he loves carrots and red peppers. Put them all together and you get a happy nine-year-old who will eat something other than toast! He even helped me name it. While I was making the soup, Max was working on a drawing and using some colored pencils named in English, Spanish and French down the side. He was quizzing me by asking me how to pronounce the colors in Spanish. When he came over to look at the soup, he said, “It looks like Fall. It’s so colorful. How do you say ‘colorful‘ in Spanish? It’s ‘colorado’ I replied. There you have it, Chili Colorado.

Chili Colorado:

oil to coat pan

1 large yellow onion, diced

6 cloves garlic, minced

1 Serrano pepper, minced

1 pound dried Lima beans

1 bunch dinosaur kale, deveined and finely chopped

4 large carrots, peeled and diced

1/2 head cauliflower, roasted and finely chopped

3 Tbs. ground cumin

1 – 2 tsp. salt

1 Tbs. chili powder

2 large red peppers, diced

Directions: Start by washing the beans then cook them until tender. Once the beans are soft, drain the water off and rinse them a few times. All this washing and rinsing helps eliminate gas.

In a stock pot, saute the onion until it becomes translucent. Add the garlic. When the garlic becomes fragrant, return the Lima beans to the pot, and fill with water just a little above the level of the beans. Add the carrots, kale, cauliflower and spices and bring the soup to a simmer. I often taste here and add more cumin, chili powder or salt. When the carrots are tender, add the red peppers. You don’t want them to cook for too long or they get mushy. Serve with cheddar cheese, chopped cilantro, crackers or tortilla chips.